If you’re a fan of fresh, vibrant Mediterranean flavors, you’re in for a treat with this Greek Style Spaghetti. Whether you’re craving a comforting meal after a long day or looking for a way to impress guests with minimal effort, this dish is a winner. With two delicious variations—one featuring a spiced meat sauce (Makaronia me Kima) and the other focusing on a vegetable medley with feta and olives—this recipe is a go-to for any occasion. It’s quick, easy, and packed with bold flavors that will make your taste buds sing. Plus, it’s perfect for meal prepping, ensuring that you’ll have tasty leftovers ready to enjoy the next day!
Why You’ll Love This Recipe
- Greek Style Spaghetti brings the best of Mediterranean flavors into a simple, one-pot meal.
- Whether you’re a meat lover or a vegetarian, this dish offers versatile options that cater to everyone.
- Full of bold, aromatic spices and fresh ingredients, it’s a satisfying dish that’s still light and healthy.
- Ready in under 40 minutes, it’s a perfect choice for easy weeknight dinners or quick family meals.
- The dish is also great for meal prepping as it keeps well in the fridge and can be easily reheated for a quick lunch or dinner.
- A perfect combination of high-protein meals and healthy comfort food to satisfy your cravings without feeling guilty.
What Makes This Recipe Special?
This Greek Style Spaghetti has a unique Mediterranean twist with the use of Greek-inspired ingredients like feta cheese, Kalamata olives, and capers. The spiced meat sauce (Makaronia me Kima) is rich, hearty, and comforting, while the vegetable version is light, fresh, and bursting with flavors from cherry tomatoes, olives, spinach, and feta.
What sets this dish apart is its versatility—whether you choose the savory, aromatic meat sauce or the bright, veggie-packed version, you’ll be able to enjoy a satisfying, hearty meal without any fuss. And don’t even get me started on the feta! That creamy, crumbly goodness is just the cherry on top.
Ingredients
For the Meat Sauce (Makaronia me Kima)
- Spaghetti
- Ground beef or lamb
- Olive oil
- Onion
- Garlic
- Red wine
- Crushed tomatoes or tomato paste
- Ground cinnamon
- Ground allspice
- Bay leaf
- Dried oregano
- Sugar
- Salt and pepper
For the Meatless Mediterranean Style
- Spaghetti
- Cherry tomatoes
- Kalamata olives
- Fresh spinach
- Garlic
- Olive oil
- Feta cheese
- Lemon juice or red wine vinegar
- Dried oregano
- Fresh basil
- Salt and pepper
How to Make It Step-by-Step
Option 1: Greek Meat Sauce
- Start by heating some olive oil in a large pan over medium heat. Add in the chopped onion and garlic, and sauté them until they become soft and fragrant.
- Next, toss in your ground meat (either beef or lamb) and cook it until it’s browned and cooked through.
- Stir in the ground cinnamon, allspice, oregano, sugar, and bay leaf, letting the spices release their bold aromas.
- Pour in the red wine, and let it cook for 1-2 minutes to cook off the alcohol.
- Add in the crushed tomatoes (or tomato paste if you prefer a thicker sauce), and let everything simmer together for about 25 minutes until the sauce thickens and all the flavors meld together.
- Meanwhile, cook your spaghetti until it’s al dente—then drain and set aside.
- Toss the cooked spaghetti with the rich meat sauce and serve.
Option 2: Mediterranean Vegetable Style
- While your spaghetti is cooking, heat olive oil in a skillet over medium heat, and sauté garlic until fragrant.
- Add in the halved cherry tomatoes and cook them for a few minutes until they start to soften and release their juices.
- Toss in the fresh spinach and cook it until it wilts down, creating a rich base of flavors.
- Once your spaghetti is ready, reserve about ½ cup of the pasta water before draining.
- Add the cooked spaghetti to the skillet with the tomatoes and spinach, and stir in Kalamata olives, lemon juice or red wine vinegar, and dried oregano.
- Sprinkle in the crumbled feta cheese and fresh basil, and mix everything together until well combined.
Tips for Best Results
- If you prefer a thicker meat sauce, let it simmer uncovered for a bit longer to reduce the liquid.
- For extra flavor, sprinkle some fresh herbs like parsley or basil on top before serving.
- To make your veggie version even heartier, you can toss in some sautéed zucchini or roasted bell peppers.
- If you’re looking for a high-protein meal, consider adding grilled chicken or shrimp to the veggie version for an extra protein boost.
Ingredient Substitutions & Variations
- Meat Substitution: If you’re not a fan of ground beef or lamb, ground turkey or chicken can work as lighter alternatives.
- Make it Vegan: For a vegan version, skip the feta and use plant-based feta or nutritional yeast. You could also add toasted pine nuts for a nutty crunch.
- Spicy Kick: If you love heat, add some crushed red pepper flakes to either version for an extra kick of spice.
- Additional Vegetables: Roast some eggplant, zucchini, or bell peppers to incorporate more vegetables into the dish, making it even more satisfying.
Serving Suggestions
- Greek Salad: A simple, fresh Greek salad with cucumbers, red onions, tomatoes, and olives pairs perfectly with this dish. The crunch and tanginess of the salad complement the richness of the spaghetti.
- Tzatziki: Serve this creamy, cool cucumber yogurt dip on the side to balance out the spices in the meat sauce. It’s a classic Greek addition!
- Garlic Bread: You can’t go wrong with a warm, crispy slice of garlic bread to scoop up all that delicious sauce.
- Roasted Vegetables: Serve up some roasted vegetables like carrots, bell peppers, or cauliflower as a side for added flavor and nutrition.
Pairing Ideas
- Drinks: A crisp white wine like Assyrtiko or a medium-bodied red like Agiorgitiko pairs beautifully with the Mediterranean flavors of this dish. If you’re not a wine drinker, a sparkling water with lemon would be refreshing and light.
- Sides: Roasted vegetables or a simple Greek-style salad would be the perfect pairing to add freshness and texture to your meal.
How to Store and Reheat Leftovers
- Store any leftover Greek Style Spaghetti in an airtight container in the fridge. The meat version will keep for about 3 days, while the vegetable version can last up to 4-5 days.
- To reheat, gently warm it in the microwave in 30-second intervals or on the stovetop over low heat. Add a splash of water or olive oil to loosen the sauce if needed.
Make-Ahead and Freezer Tips
- You can make the sauce ahead of time and store it in the fridge for up to 3 days or freeze it for up to 3 months.
- For the veggie version, prepare all the ingredients and store them separately, so it’s easy to assemble and cook when you’re ready.
- The spaghetti itself can be cooked and refrigerated for a day or two before serving—just be sure to store it separately from the sauce.
Common Mistakes to Avoid
- Watery Sauce: If your meat sauce is too watery, let it simmer uncovered for a longer time to allow the excess moisture to evaporate.
- Overcooking Pasta: Always cook your pasta al dente so that it holds its shape when mixed with the sauce.
- Feta Crumbling: If you plan on saving leftovers, add the feta only when you’re ready to serve to prevent it from getting too soggy.
Frequently Asked Questions (FAQ)
Can I make this dish gluten-free?
Absolutely! Simply swap the regular spaghetti for your favorite gluten-free pasta.
Can I prepare the sauce in advance?
Yes, both the meat and veggie sauces can be prepared in advance and stored in the fridge for up to 3 days.
How do I avoid a watery sauce?
Simmer the sauce uncovered to allow it to thicken. For the veggie version, make sure to drain the tomatoes well before adding them to the sauce.
Can I make this dish vegan?
Yes! Skip the feta cheese and use a plant-based alternative, or simply leave it out entirely.
What wine pairs well with Greek Style Spaghetti?
A crisp white like Assyrtiko or a medium-bodied red like Agiorgitiko would complement this dish beautifully.
Cooking Tools You’ll Need
- Large pot for boiling pasta
- Large skillet for cooking the sauce
- Wooden spoon for stirring
- Strainer to drain the pasta
- Knife and cutting board for chopping vegetables
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Greek Style Spaghetti
Ingredients
- 300 g spaghetti
- 1 tbsp olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 cup ground beef or lamb
- 1 cup red wine
- 1 can crushed tomatoes
- 1 tsp ground cinnamon
- 1 tsp ground allspice
- 1 bay leaf bay leaf
- 1 tsp dried oregano
- 1 tsp sugar
- 1 pinch salt
- 1 pinch pepper
- 2 cups cherry tomatoes, halved
- 1/2 cup Kalamata olives, halved
- 1 cup fresh spinach
- 1 tbsp lemon juice
- 1 tbsp fresh basil, chopped
- 1/2 cup feta cheese, crumbled
Instructions
- Heat olive oil in a large pan over medium heat. Add the chopped onion and garlic, cooking until soft and fragrant.
- For the meat version: Add the ground beef or lamb and cook until browned. Stir in cinnamon, allspice, oregano, sugar, and bay leaf.
- Pour in red wine and let it cook for 1-2 minutes. Add crushed tomatoes, and let it simmer for 25 minutes until thickened.
- For the veggie version: Sauté garlic in olive oil in a separate skillet, then add cherry tomatoes, olives, and spinach. Cook until spinach is wilted.
- Add lemon juice, fresh basil, and crumbled feta. Stir to combine.
- Meanwhile, cook spaghetti in salted boiling water until al dente. Drain, reserving 1/2 cup of pasta water.
- For both versions: Toss cooked spaghetti with the sauce, adding reserved pasta water to thin the sauce if needed.
- Serve hot, topped with extra feta and fresh basil for garnish.
